Quinoa Whiskey SourEdit Post
Contributed by on May 17, 2018
Three readers love this post.
DrinkWire is Liquor.com’s showcase for the best articles, recipes and reviews from the web’s top writers and bloggers. In this post, Karla Cabrera offers a whiskey sour twist.
In 1872 Elliot Staub, a former ship steward, “invented” the whiskey sour in a bar in Iquique (then part of Peru). The whiskey sour is a mixed drink containing whiskey, lemon juice, sugar, and a dash of egg white. Let's make it a bit more interesting and add Quinoa Whiskey.
- 1.5 oz Corsair Quinoa Whiskey
- 1 egg white
- .75 oz fresh lemon juice
- .75 oz simple syrup (one part sugar, one part water)
- Garnish with Cherry or lemon wedge
Pour the egg white into a cocktail shaker. Add ice and shake briefly to aerate the whites. Add the Corsair Quinoa Whiskey, lemon juice, and simple syrup and fill with ice. Shake, and strain into a rocks glass filled with fresh ice. If you like garnish with a cherry and/or lemon wedge.
(1 Serving ) Enjoy!